The impact of binary mixtures composed of sodium- and potassium-based emulsifying salts on the physicochemical, textural, viscoelastic and organoleptic properties of processed cheese spreads
Fuente:
International Dairy Journal
Publication date: January 2027Source: International Dairy Journal, Volume 184Author(s): Magdaléna Zvonková, Richardos Nikolaos Salek, Martin Adámek, Zuzana Lazárková, Jiří Mlček, Eva Lorencová, Tereza Pakhofferová, Vendula Kůrová, Tomáš Gryger, Anna Adámková